Almost half a million cancer cases worldwide are due to the rising rates of overweight and obesity, making many of the most common cancers potentially avoidable, says a new study published in The Lancet Oncology.
The study was funded in part by the World Cancer Research Fund (WCRF) International, which AICR is a member. AICR and WCRF now estimate that approximately 122,000 cases of cancers in the US are due to overweight and obesity.
Researchers in The Lancet study calculated that 481,000 – 3.6% – of all new cancer cases in adults worldwide were attributable to high BMI in 2012, the latest global data available.
Obesity-related cancers are more likely to affect women than men, largely due to endometrial and post-menopausal breast cancers, according to the study. In men, excess weight was responsible for 1.9% or 136,000 new cancers in 2012, and in women it was 5.4% or 345,000 new cases. Continue reading
We talk a lot about food and eating here because research shows it matters for cancer prevention. Now a study that quantifies the benefits of home cooking finds that if you frequently cook dinner at home you’re more likely to eat fewer calories, both at home and eating out, compared to those who seldom cook.
The study was published in Public Health Nutrition yesterday.
People who cooked dinner the most, at least six nights a week, were eating 137 fewer calories per day on average compared to those cooking dinner only once a week or not at all.
Study authors used data from almost 9,600 adult participants of the government National Health and Nutrition Examination Survey. Participants answered questions about how many times they cooked during the past week and what they ate during the past 24 hours, along with questions such as about dieting.
The more people cooked, the less calories they ate. In 8% of adults’ homes, someone was cooking dinner once or less a week. These people were eating on average 2,301 calories a day. Almost half of households – 48% – were cooking dinner six to seven times a Continue reading
Research increasingly looks to overall dietary pattern, rather than any single nutrient, phytochemical or even food, to reduce cancer risk. How appropriate, therefore, that the closing session of the 2014 AICR Research Conference focused on the latest research on several popular dietary patterns.
The New Nordic Diet originated in Denmark to create a healthy eating pattern that suits the foods and flavor palate of Scandinavian countries. The diet’s heavy on fish, cruciferous and root vegetables (like cabbage and carrots) and oatmeal; it’s lighter on pork and other red meats. You’ve probably heard about a Mediterranean dietary pattern’s association with lower risk heart disease and other health benefits, but some featured foods are not universally accessible or familiar.
At the conference, Thomas Meinert Larsen, PhD, showed results of studies in which intensive half-year programs of people following the New Nordic Diet brought improvements in heart health risks and weight loss. This shows potential to reduce cancer risk, with eating changes that participants actually enjoyed. Continue reading